The continuous search for quality in all production stages, the will of development and the attention to innovations, took Caffé Mauro to be a reality known all around the world. With its wide range of products for all palates.

Capsule machines

Caffè Mauro presents the pod and capsule line dedicated to home, office and restaurants. The taste tradition of Caffè Mauro's blends embraces the most modern capsule and pod coffee machines in order to meet all the needs of modern consumers, who don't want to give up the coffee ritual wherever they are.

Merchandising

Those who love coffee wish that moment to be perfect in every detail. Caffè Mauro suggests several lines of accessories made with the unique Caffè Mauro's style to recreate a well-kept and family environment, thanks to a brand that for a long time has being synonym of reliability all over the world.

Caffé Mauro, excellence and quality in our blends for more than 60 years.

The team

Quality, innovation and tradition, are basis for a big company such as Caffé Mauro.

The new history

From family to managerial company, projected towards the future, moved by the big passion for coffee.

Quality and innovation

The passion for the good coffee, drives Caffé Mauro to carefully carry out several controls since the choice of the raw material. Only in this way, it's sure the coffee it produces is of excellent quality. Caffé Mauro is very careful also in the choice of the Research & Development Department, in order to keep a high innovation level.

The production cycle

Every green bean is carefully checked during all processing steps, starting from its arrival in the company. The roasting is the most delicate stage of the production process, that's why the company implemented a sophisticated technology that ensures the perfect cooking of every green bean.

The qualitysystem

Always careful to respect all the quality Standards, in 2012 our Company obtained two new Quality certifications, confirming again its will of complying with all the hygiene-health standards required by the Mass Distribution system to work in all the foreign markets. More specifically, we are speaking about the BRC and IFS international certificates, international frameworks promoted with the aim of harmonizing, with shared principles, the different standards adopted by European providers and producers. The BRC - British Retailer Consortium – standard was born in the United Kingdom, where it has already become a common practice; while the IFS - International Food Standard - is the equivalent certificate issued by the most important German, French and Italian control bodies.

Standardscontrol

The controls begin just when the raw materials are purchased, which occurs only if the provider is in the list of the "qualified providers", based on the standards decided by Caffé Mauro. Once received, the raw materials undergo many other specific laboratory controls to verify the suitability of the product. During the production process the Quality control operators carry out inspections on the correct implementation of the HACCP self-monitoring plan by the workers. Before being stored in the warehouse or sent to the customer, the product undergoes a series of final exams, among which: tasting by the experts team, colour, humidity, caffeine, chlorogenic acids, theobromine, theophylline, granulometry, dried extracts, fats, ashes, proteins, carbohydrates, volatile aromatic substances, sterols, terpenes an so on. With these exams the experts verify the compliance with the law requirements and with the quality standards decided by the company.

Research and development

Among the strategies adopted during the path to excellence, Caffè Mauro chooses to consider the R&D sector as one of the key areas. In fact, the objective of the sector is maintaining a high level of innovation in every aspect taking part, directly or indirectly, in the production process of the roasted coffee and in the other products by Caffè Mauro.
The Innovation Board, a committee of experts that works in the Raw Material Area, deals with the search, tasting and cataloguing of new coffees, with the double objective of creating new blends and refining the existing ones, in order to enrich the aromatic features and the organoleptic scent of the end product. Through the LCA (life cycle assessment) study, Caffè Mauro conducts a research on the packaging eco-sustainability. The study is also focused on the environmental impact caused by each production stage of the packaging materials, till their disposal. Moreover, the Quality Assurance Area, implementing procedures in compliance with the strict requirements of ISO 9001:2008 standard and using the BATs (Best Avalaible Technologies), makes a periodic revision of company efficiencies, keeping the production performances always at their best. The Environmental Area studies the environmental impacts. The attention is focused on the direct ones, caused by Caffè Mauro in its production plant, as well as on the indirect ones, concerning the marketed product. The use of the BATs ensures a continuous search for clean technologies able to reduce the environmental impact and the atmospheric emissions, through controls of energy and water consumption, waste sorting, including the management of the company supply chain, in order to reduce the emissions during the deliveries to distributors.

Excellenceas objective

In 2009, by virtue of its ambitious objectives of excellence, Caffè Mauro strengthened the quality area, studying procedures to be used by all the company areas which have a direct and indirect impact on the product processing and the services offered to the customers. The strategy adopted entails an increase of the investments dedicated to innovation.
Concerning the standard control, Caffè Mauro refined, thanks to university collaborations too, a series of specific analytic procedures which allow to make more than 100 checks for every production line batch. Moreover, Caffè Mauro built considerably up the Laboratories, buying modern analytic devices such as a gas chromatographer, a high resolution liquid chromatographer and a laser granulometer.